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Bacon Wrapped Pork Scotch Roast with Roasted Veggies
SERVES: 6 • TOTAL TIME: 1 HOUR 55 MINUTES
Ingredients:
1 lemon, finely grated rind and juice
⅓ cup olive oil
⅓ cup finely chopped flat-leaf parsley
1 garlic clove, crushed
1.5kg pork scotch roast
250g Australian streaky bacon rashers, rind removed
5 baby parsnips, peeled and halved length-ways
2 bunches baby carrots, trimmed
Fruit chutney, to serve
Directions:
Preheat oven to 180°C (conventional oven).
Combine lemon rind, lemon juice, 2 tablespoons oil, parsley and garlic in a bowl. Brush lemon mixture over pork.
Place bacon rashers cross-ways along the length of pork. Season with pork into a large roasting pan lined with baking paper. Roast for 30 minutes.
Combine parsnips and carrots in a large bowl. Add remaining oil and toss until combined. Season.
Place vegetables around pork and roast for 50-60 minutes or until bacon is golden and crisp and pork is cooked through.
Slice pork. Drizzle with warmed pan juices if liked. Serve with roasted vegetables and fruit chutney.